Carbon steel nakiri
A knife for everyday vegetable prep.
This knife is made from 80crv2 steel. For ideal balance of durability and edge retention, the blade is heat-treated to 62 Rockwell.
The handle is made from stabilised maple, black G10 and 'dirty money' spacer. Softwood saya.
High carbon steel requires hand washing and most importantly, immediate drying to prevent corrosion—a small price to pay for a longer-lasting edge. Over time, a natural patina will form on the surface of the blade, marking with pride each meal the knife has helped create.
Blade length 170mm
Blade height 59mm
Overall length 315mm
Spine thickness 3mm